Prepare Pastry for Double-Crust Pie. On a lightly floured surface roll pastry from center to edges into an oval or rectangle 1 inch larger than a 3-quart oval or rectangular baking dish. If desired, use a 2 to 3-inch cookie cutter to make a cut-out in the center of the pastry. Transfer hot chicken mixture to baking dish. Place pastry on top of baking dish. Fold excess pastry under, even with the edge of the dish. Press pastry along edges of dish to seal. Brush top of pastry lightly with milk.

Bake, uncovered, for 35 to 40 minutes or until golden brown and edges are bubbly.

From the Test Kitchen

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If there are big pieces of vegetables, chop them up into a uniform size.

Lighten Up:

For a lighter recipe, substitute reduced-fat versions of the soup, milk, and cream cheese.